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Preheat oven to 325°F/160°C.
Sift powdered sugar in a bowl.
Sift almond flour in a bowl.
Mix the sifted powdered sugar and almond flour in a bowl.
Divide the mixture into 3 batches.
Beat the aged egg whites using an electric mixer.
Gradually add the sugar to the mixed egg whites.
Continue to beat the egg whites until the meringue has stiff peaks.
Divide the meringue into three batches.
Add food coloring to the meringue.
Fold the powdered sugar and almond flour into the meringue.
Place the batter into a piping bag.
Cut the corner of the bag.
Pipe 1½-inch rounds onto the parchment paper.
Form the deviling horns if desired. A toothpick works best for accurate shapes.
Gently tap the baking sheet to release any air bubbles. Leave to set for an hour.
Melt dark chocolate and place in a piping bag.
Pipe wings on top of a parchment paper.
Use an electric mixer and mix powdered sugar, butter, milk, and vanilla extract.
*If you noticed, I did not use a mixer for this and ended up with a chunky buttercream. Don't be like me.
Pipe the filling on one side of the maracon shell.
Pipe poring faces on the macaron shells.
Place the wings and enjoy!
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